One Pot Vegetable Soup No Tomatoes Needed
A wholesome one-pot vegan soup made with fresh vegetables, creamy plant-based milk, and warm spices. Comforting, nutrient-rich, and ready in under an hour.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4–6 servings 1x
Ingredients
Scale
- 2 tbsp olive oil (or veggie broth for oil-free)
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 3 medium yellow potatoes, peeled and cubed
- 2 cups cauliflower florets
- 1 tsp dried thyme
- 1/2 tsp oregano
- 1/4 tsp turmeric
- 4–5 cups vegetable broth
- 1 bay leaf
- 1 cup unsweetened coconut or oat milk
- Salt and pepper to taste
- 1 cup frozen peas or green beans (optional)
Instructions
- Heat oil in a large pot. Sauté onion, garlic, carrots, and celery for 5–6 minutes.
- Add potatoes, cauliflower, thyme, oregano, turmeric, salt, and pepper. Stir well.
- Pour in broth and add bay leaf. Bring to boil, then reduce to simmer for 20 minutes.
- Remove bay leaf. Blend 2–3 cups of soup until smooth and return to pot.
- Stir in plant-based milk and optional veggies. Simmer 5 more minutes.
- Adjust seasoning. Serve hot, topped with herbs or a drizzle of olive oil.
Notes
- Add beans, grains, or lentils for a heartier meal.
- Store in fridge up to 5 days or freeze up to 2 months.
- Use immersion blender for quick, mess-free blending.